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Journal: Foods, 2021
Volume: 10
Number: 1394
1394
Article: Effects of Three Types of Polymeric Proanthocyanidins on Physicochemical and In Vitro Digestive Properties of Potato Starch
Authors: by Jiahui Xu, Taotao Dai, Jun Chen, Xuemei He, Xixiang Shuai, Chengmei Liu and Ti Li
Link: https://www.mdpi.com/2304-8158/10/6/1394

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